For dinner tonight, I wanted to make something hot and spicy. I loved the Penzey's Jerk seasoning I used a few weeks ago, so I decided to make burgers with it. I found this recipe for Mango Habenero sauce from Bobby Flay, and thought it would be great with the burgers. I also grilled up some pineapple for the burgers and veggie skewers on the side, with extra sauce for dipping. These burgers were very juicy and flavorful, and the sauce was sweet and spicy!
Jerk Chicken Burgers with Mango Habenero Sauce
Makes 4 burgers
1 lb. organic ground chicken breast
1/2 tsp. lime zest
1/4 red onion, grated
1 tbsp. Penzey's Jerk seasoning, or Bobby Flay's
1 tbsp. Worchestershire sauce
Salt and Pepper
1 tbsp. EVOO
4 Light wheat burger buns
4 slices of pineapple
4 tbsp. Mango Habenero Sauce
Prepare Mango Habenero Sauce, refrigerate.
Add turkey, zest, onion, jerk seasoning, worchestershire, salt and pepper to a large bowl.
Mix well, but don't overwork the meat.
Divide into 4 patties.
Heat a nonstick skillet over medium heat, add EVOO.
Place burgers in the skillet, cover, cook for 5 minutes.
Flip and cook for another 5 minutes, or until cooked through.
Place on toasted buns, top with pineapple and sauce.